ounces over-proof Bourbon
1/2 - 1
ounces mint syrup to taste (my sweet spot is 3/4 oz)
- Combine the ingredients in a fancy-schmancy julep cup if you have it, a cheater tin if you don’t, or a double old-fashioned glass if you must. Fill with crushed ice and stir until ice forms on the outside, with all that crushed ice it won’t take long. (Ice out of an ice crusher is fine, but even better is ice crushed in a canvas bag with a wooden mallet, or for the budget minded, a kitchen towel with a rolling pin. This ice takes on more of a snowy consistency and is absolutely beautiful.)
- Once the ice has formed on the outside of the vessel, top with additional ice into a cone and add an irresponsible (again, don’t be cheap) amount of fresh mint tops. Trim a straw down so that you have to bury your nose in mint to drink and sip slowly in the sun so you don’t catch hypothermia.